Eliminating cash means germs go, too

Margarita Uricoechea, owner of the French-inspired Snap restaurant in Washington, D.C., said that her credit-only policy has been beneficial not only to the restaurant's bottom line, but also to its food-safety efforts. "It's one less thing we have to worry about," she said, referring to the fact that her employees no longer have to deal with money. "No one is touching cash anymore so those germs aren't spreading around."Uricoechea said that food safety is one of her top priorities ...

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